Korean rice cake, korean chili sauce, half an onion, a little tempura, a little Chinese cabbage.

First, cut the rice cake into equal-length sections, and shred the onion and cabbage.

Put a small amount of water in the pot (subject to the water slightly overflowing the rice cake), bring to a boil, pour in two spoonfuls of Korean hot sauce to melt, put the rice cake in, add tempura, shredded cabbage and shredded onion, and cook for a while until the soup gradually becomes less and sticky. Taste it, and if it tastes right, pour a little sesame oil on it, and you can go out of the pot. Sprinkle some sesame seeds on the rice cake after serving.

To make the soup more delicious, you can add some soup or lobster. I added the popular crab stick, shredded it and put it down. They are delicious. )

Highlight: the cooking is good and delicious, and the probability of failure is extremely low.

1, ingredients: rice cake, tempura (if not available), onion, carrot, Chinese cabbage, onion and korean chili sauce.

Operation:

2, sweet and spicy, onion, carrot, cabbage shredded, onion cut into inches. 2. Stir-fry the onion and carrot a little (don't stir-fry until cooked), then pour in a proper amount of water, the amount of water is one cup (the amount of rice cakes is about 20 pieces per person).

3. Put tempura and cabbage together in the pot.

4. Boil until the water boils, and add appropriate amount of korean chili sauce. Korean Chili sauce is sweet and does not need sugar. If you don't use the original Korean Chili sauce, add sugar! Because the spicy fried rice cake tastes sweet and spicy!

5. Continue to boil. Then add rice cakes.

6. Cook until the soup is thick, and finally add the onion and stir well.